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The Grove Ice Box Torte
20 ladyfingers (about) (see note)
2 bars (4 oz. each) sweet German chocolate
3 T. water
4 eggs, separated
2 T. sugar
1/2 pint whipping cream, whipped until stiff, plus additional whipped cream for
garnish
1/2 C. chopped walnuts
Shaved chocolate for garnish
Line 8 1/2 x 4 1/2 x 2 1/2 inch bread pan with wax paper, leaving ends to
overlap about 2 inches on each side. Line long sides and bottom of pan with
ladyfingers.
In heavy saucepan, melt chocolate. Add water and stir well. Beat egg yolks, then
take a small amount of chocolate mixture and whisk into egg yolks to temper the
eggs. Add egg mixture to chocolate mixture and cook over very low heat, stirring
constantly, until mixture coats a metal spoon with thin film, bubbles at the
edges or reaches 160�F. Cool quickly by transferring to a bowl and refrigerate,
stirring often.
When cooled, add sugar and beat well with electric mixer.
In another bowl, beat egg whites until stiff, then gently fold into chocolate
mixture. Gently fold in whipped cream and nuts.
Pour mixture into prepared pan and refrigerate overnight. Remove from pan by
lifting out with ends of waxed paper.
To serve:
Cut into slices and lay flat on plate. Garnish with whipped cream and a
sprinkling of shaved chocolate. Serve immediately.
Makes about 6 servings.
Notes: If you use a pan that is too large, the filling will not reach top of
pan. Use only soft ladyfingers. They should be long enough to just reach the top
of the pan. If desired, short ends of pan can also be lined with ladyfingers.
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